At IKAWA, we’re proud to see our roasters being used in new and innovative ways by professionals across the coffee industry. One such example is the work of Morten Münchow from CoffeeMind, who has spent years developing a scientific, data-driven approach to assessing sensory skills, drawing on the latest advances in sensory science.
At IKAWA, we’re proud to see our roasters being used in new and innovative ways by professionals across the coffee industry. One such example is the work of Morten Münchow from CoffeeMind, who has spent years developing a scientific, data-driven approach to assessing sensory skills, drawing on the latest advances in sensory science.
By incorporating the IKAWA sample roaster into his methodology, Morten has created a way for coffee professionals to take part in live, remote sensory assessments—no lab or specialised setup required. While the approach is entirely his, we’re excited that IKAWA can help make it more accessible to coffee communities around the world.
Read on to learn more about his approach.
The Specialty Coffee Association’s (SCA) 2004 cupping form, long used by Q Graders under the Coffee Quality Institute (CQI), was originally created to standardise coffee evaluation. While it introduced consistency, it came at the cost of genuine sensory insight. Complex flavour experiences were reduced to numerical scores, which are often meaningless without proper context or calibration—something that is only locally and temporarily valid, as human perception tends to shift within days.
In response, the SCA developed the Coffee Value Assessment (CVA) system in an attempt to address some of these issues, most notably by moving away from the problematic notion of a universal definition of quality. The CVA system does attempt to distinguish between descriptive sensory analysis and hedonic (affective) evaluations, which is a step in the right direction.
However, it fails to deliver a simple, statistically usable protocol. Instead, it introduces unnecessary complexity that does not support scientific inference. Good sensory data must be based on simplicity—evaluating only the relevant parameters for the samples at hand—and replication, which is essential for statistical validity.
As such, the form encouraged the illusion of precision – and even worse: the idea of a universal, reliable quality scale! – while neglecting methodological rigour and the dynamic nature of sensory evaluation.
Furthermore, while the affective section of the CVA appears consumer-oriented, it is not based on actual consumer input. Rather, it captures the professional’s assumption about what different consumer segments might prefer. Anyone experienced in conducting consumer research knows how unreliable such assumptions are: in many cases, consumers say they like one thing but end up preferring something entirely different in practice.
These mismatches demonstrate just how flawed it is to rely on professional intuition in place of real consumer data.
In summary, although the CVA attempts to modernise coffee evaluation by separating descriptive and hedonic elements, it ends up overcomplicating the process and generating poor-quality data.
High-quality sensory data must be minimal (only what’s relevant), replicable (to test consistency), and structured in a way that allows for proper statistical analysis—none of which is adequately addressed by the CVA system.
Contrasting these methodologies, CoffeeMind offers a fresh perspective rooted in the foundational principles of sensory science. Since World of Coffee 2024, CoffeeMind has developed sensory software emphasising active engagement and personal skill development over rigid form-filling.
By focusing on experiential learning, CoffeeMind seeks to cultivate a more profound and individualised understanding of coffee tasting.
This approach aligns with the pioneering work of Rose Marie Pangborn, a trailblazer in sensory science during the 1970s. As a professor at the University of California, Davis, Pangborn emphasised the importance of human perception in food evaluation. Her research championed the idea that sensory analysis should prioritise genuine human experience over mechanistic measurement.
By integrating Pangborn’s principles, CoffeeMind’s methodology encourages tasters to develop their sensory skills through practice and reflection, rather than relying solely on standardised forms. This human-centric and therefore skills-centric (rather than paper-filling form-centric) approach fosters a deeper connection to the coffee tasting process, promoting both personal growth and a richer appreciation of coffee’s complexities.
In summary, while the SCA’s cupping forms have played a significant role in standardising coffee evaluation, there’s a growing recognition of the need for methods that prioritise personal engagement and sensory development. CoffeeMind’s approach, inspired by the foundational work of Rose Marie Pangborn, offers a pathway toward more meaningful and insightful coffee tasting experiences.
Sensory science provides a structured approach to tasting, built on three foundational test types:
Together, these methods eliminate guesswork, revealing both the strengths you can build on and the gaps you need to address.
Our software stems from over ten years of sensory learning research, including doctoral work in sensory pedagogy. It functions as a “sensory hearing test” for your palate—administering tailored discriminative and descriptive challenges, collecting replicate scores, and applying logistic regression and advanced multivariate analyses.
The result is individualised feedback: precise detection thresholds, descriptor scoring precision, and clear insights into your sensory profile.
By participating in CoffeeMind’s Sensory Performance for Coffee Roasters, you gain:
CoffeeMind and IKAWA have redefined what’s possible in remote sensory training. Whether you’re an individual roaster seeking clarity or a company building a calibrated tasting panel, our platform delivers rigorous, engaging, and accessible courses. Embrace data-driven sensory mastery—wherever you are in the world.
